Lightened up Mexican Street Corn Salad that's creamy, slightly spicy, and super delicious. The best summer side dish and something you will make again and again.
1
Heat the olive oil in a skillet over high heat. Add the corn and cook for about 3-5 minutes, stirring occasionally until it becomes lightly charred and browned on the edges. Remove from heat and set aside. This may take a bit longer for canned or frozen corn.
2
In a large bowl, whisk together the mayo, Greek yogurt, lime juice, garlic, chili powder, smoked paprika, salt, and pepper. Stir in corn, Cotija cheese, and cilantro. Gently mix until evenly incorporated. Taste and adjust if needed.